A cup of coffee hidden in a cake… yes please!!! When creamy mascapone custard deliciousness meets with delicious coffeeness what do you get …? Tirimisu of course (I bet you cheated and just read the title didn’t you 😛 ). This dessert is definitely on the naughty list for the amount of double cream, sugar and mascapone it gobbles up but every once in a while I think I deserve it.

To mix things up a little and make serving a little easier and more elegant, we decided to have a go at making it as a cake of sorts, so it could be sliced and served rather than dug out of a dish, which worked out pretty well even if I do say so myself 🙂

For those of you not in the know, tirimisu is usually made by layering ladyfingers soaked in sweetened espresso and marsala wine with Bavarian cream custard, made with heavy cream (double cream) and mascapone then dusted with cocoa to finish.

Now as we are an alcohol free establishment, we can throw out the marsala wine from the recipe straight off; and so to the business of turning this thing into a cake. Well that’s pretty straight forward; rather than making little individual ladyfingers, we used the same recipe but poured it into two 9″ sponge tins instead of piping it into fingers, which sounds like less work to me!

Finally we assembled it all in a parchment lined baking tin, left it in the fridge overnight with fingers crossed that it would come out in one piece, and what do you know, the baking gods were on side for once and it turned out beautifully and tasted even better – but we always knew it would, that much cream sugar and coffee was never going to disappoint … mmm …. oh sorry you probably want the recipe now 😀

Tirimisu Cake

For the ladyfingers

Ingredients

6 large eggs (separated into yolks and whites)

3/4 cup caster sugar

1 tablespoon warm water

2 teaspoons vanilla extract

150g plain flour

3/4 teaspoon cream of tartar

1. Yolks – In a large mixing bowl whisk together the egg yolks and half the sugar until thick and pale. Add the vanilla extract and whisk again until the mix is thick and pale once more. Sieve the flour on top of the yolks and set aside (resist the urge to mix it in just yet!)

2. Whites – Put your egg whites into a very clean bowl (rubbing the bowl down with lemon juice is a good trick) and whisk with an electric mixer on high speed until foamy. Add the cream of tartar (this just helps things along a little) and continue to whisk until soft peaks form. Add the remaining sugar and keep beating on high speed until you have stiff peaks (hold the bowl over your head moment).

3. Mix – Fold about a third of the egg whites into the yolk and flour mixture until just combined. Now fold in the rest of the whites and then spoon into two parchment lined 9″ cake tins. Bake at 200ºC for 10 minutes or until lightly golden.

For the cream filling

Ingredients

8 large egg yolks

3/4 cup caster sugar

1 teaspoon vanilla extract

2 cups mascapone

1 cup double cream

1. Eggs – In a bain marie (mixing bowl sat over simmering water) whisk together the egg yolks and 1/3 cup sugar until the mixture thickens, about 5 minutes. Cover and refrigerate until cool.

2. Mascapone – In a large bowl whisk the mascapone for a few seconds to break down and smooth out. Gradually beat in the cooled egg mixture until combined.

3. Cream – With an electric mixer whisk the cream with the remaining sugar until stiff. Fold in the mascapone and egg mix until smooth.

1. Prep your tin – line the bottom and sides of a 9″ spring-form cake tin with baking parchment. This is important as we want to be able to unmould all the creamy goodness when set.

2. Soak – Pour half the coffee mix into a large dish and soak the first sponge for a couple of seconds, flip and soak the other side then place in the bottom of the prepared cake tin. You want the sponge to be well and truly soaked whilst still holding its shape.

3. Cream – Spoon half the cream mix on top of the soaked cake in the tin and smooth, making sure the layer is filled right to the edges.

4. Repeat – Do exactly the same again with the remaining coffee mix, cake and cream and smooth out the top.

5. Chill – Cover the whole creation and place in the fridge overnight to set (this is a good moment to lick the bowl 🙂 )

6. Serve – Remove from the fridge and take off the side of the cake tin. Slide onto your favorite serving plate and peel back the parchment. Hopefully at this point all has set nicely and holds it’s form. Dust the top lightly with cocoa and then enjoy 😀

I realise this looks like a bit of an epic recipe but totally worth it and nothing hard hiding in there promise 😀

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About Cook Quilt Make and Bake

Hi, I'm Sam, he's Phil. Welcome to our blog where we share our fun down time projects. We're just a young couple, happily cooking, making, quilting and baking our way through life and love. You're welcome to stop by and share the good times!

Sam and Phil

Hi, I'm Sam, he's Phil. Welcome to our blog where we share our fun down time projects. We're just a young couple, happily cooking, making, quilting and baking our way through life and love. You're welcome to stop by and share the good times!

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